High Holy Day Recipes with Bubbe Elaine

August 26, 2013

By Deborah Carneol, Social Media Coordinator

The High Holy Days are right around the corner, so in honor of the Jewish New Year, I sat down with Bubbe Elaine, Gan Ami’s School Lunch Manager to talk about her own Rosh Hashanah recipes.  She was proud to share with our community some of her favorite (and most enjoyed) Rosh Hashanah recipes.

The first recipe is Bubbe Elaine’s famous Cranberry Chicken.  Her Cranberry Chicken has been a staple dish for her family’s Rosh Hashanah meal.  See her recipe below!

Cranberry Chicken - Oven temperature: 350 degrees

        • About 5 lbs chicken (whatever cut you like)       
        • 1 envelope dry onion soup mix
        • 1 can whole cranberries                                  
        • 1 8 oz bottle Russian dressing
        • 3 tbsp. honey                                                                       

Lay chicken flat in a roasting pan.  Mix all other ingredients together.  Pour mixture of cranberries, Russian dressing, dry onion soup mix and honey over the chicken and bake at 350 degrees for 1 hour or until chicken is done.  Turn chicken over after 45 minutes of cooking and cover with sauce, so all pieces get covered with the sauce, This dish can be put together the day before and refrigerated and baked the next day,  This dish can be served with white rice.  Use remaining sauce as gravy for chicken or rice.  Enjoy!

Bubbe Elaine’s second recipe is an old time family recipe that has been passed down from Bubbe Elaine’s mother.  This is Bubbe Elaine’s recipe for Taiglech, or small, knotted pastries that are a traditional Ashkenazi Jewish treat. See her recipe below!

Taiglech - Oven temperature: 375 degrees

        • 6 large eggs                   
        • 1/2 cup sugar
        • 6 Tbsp. oil                      
        • 2 cups honey              
        • 2 1/2 cups flour
        • 3 Tbsp. ginger
        • 1/2 cup chopped nuts

Beat eggs until foamy, add oil and beat again.  Add flour one cup at a time and beat with wooden spoon (or a hand mixer is fine as well). Add a bit more flour if sticky to touch.  Take small portions of the dough at a time, not more than 3 tablespoons, roll out on well-floured board, in a rope shape, about 2 inches thick.  Cut in 1 inch pieces until all dough is cut up.

Place honey and sugar into a 4 quart pot and allow to come to a boil on top of stove.  Put all the pieces of dough into the honey and sugar mixture, place into the oven which has been pre-heated to 375 degrees.  Allow to cook for 25 to 30 minutes.  Open oven door and stir the mixture, let cook for another 10 minutes.  Then add the ginger and nuts and stir again and cook for another 10 minutes or until all honey is absorbed and desired brownness is acquired. Moisten clean board with cold water, remove taiglech from pot with slotted spoon and turn out on board.  Flatten down taiglech and sprinkle with wine to cover taiglech.  Let cool and then cut in squares. Enjoy!

Bubbe Elaine hopes these two recipes will inspire your meals this coming High Holdy Day Season.  Shanah Tova (Happy New Year).

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